Turkey breast steaks are a reasonably economical buy at the best of times, but when they are short dated, and one can buy 370g for $1.55, it is a bargain. Once frozen, they will keep for months.

But what to do with them? I found them rather dry when cooked like an ordinary steak, and I am trying to keep my fat intake down, so I don’t want to crumb and fry them. A stir fry is good, and preparing for this recipe will make them quite suitable for an Asian vegetable mix too.

But I made a chilli.

Turkey Breast Chilli:

2 turkey steaks cut into strips about 10mm by 10mm by 50mm+

Marinate overnight in

garlic

a tablespoon of olive oil

a dash of Worcestershire sauce

a few dashes of Tabasco

a few dashes of lime juice

1 crumbled low salt chicken bouillon cube

a dash of fish sauce or soy sauce

three spring onions (scallions) chopped

handful of coriander leaves chopped

1/2 a red capsicum sliced and roughly chopped.

Stir fry in a hot pan and add 1 can of chilli beans and a cup of frozen sweet corn kernels (or a can). Heat through. Add chilli sauce to taste. Serve with a tortilla and salad, or however you fancy.

Should serve 4 or one with three helpings left for tomorrow or freezing.